Spicy Beef Julienne

3 lbs lean top round of beef
1/4 c flour
1/2 t salt
1/8 t pepper
6-8 T butter
1 1/2 c chopped onion
1 c diced green pepper
2 cloves garlic crushed
2 c canned tomatoes
1 (6oz) can tomato paste
3 1/2 c consomme
1 T chili powder
3/4 t cumin seed
3/4 t oregano
3/4 t sugar
1/2 t pepper
3 (1 lb) cans kidney beans

With a sharp knife cut the beef into thin strips about 1/8 inch wide, 1/8 inch thick and 1 1/2 inches long. Toss with a fork in seasoned flour (flour, salt and pepper). Heat 2 T butter in a large skillet until sizzling; brown a handful of beef quickly on all sides. Remove and drain on paper toweling. Repeat until all beef is browned, using 2 T of butter each time. To same skillet add another 2 T butter and saute the onion, green pepper and garlic until golden. Transfer to a large kettle.  Add tomatoes, tomato paste consomme, chili powder, cumin seed, oregano, sugar and pepper. Cover and heat until bubbling; stir occasionally. Now add the beef strips and cook over low heat for 3/4 hour. Stir occasionally and add a little hot water if the mixture appears too thick or sticks to the bottom of the kettle. Fifteen minutes before serving add the kidney beans. Add more chili powder to taste. Serve with hot rice.  Eight to ten servings.